Coleman Natural Foods recommends grilling all-beef hot dogs at a low-medium heat, between 250 degrees and 325 degrees Fahrenheit.
The testing confirmed a window between 150 and 160 is ideal. Below 140, hot dogs have a spongy, muted flavor. Above 165, they start to burst and dry out.
When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes. Arrange the hot dogs directly on the grill grates. Close the lid and grill for 15 minutes, turning every 5 minutes. Place the buns on the grill for the last 3 minutes of cook time warm them.
Fill with hot dogs, placing each side-by-side in the baking pan. Top hot dogs with chili, cheese and diced onion. Cover with aluminum foil and bake at 350 degrees Fahrenheit for 45 minutes. Carefully remove from the pan with a spatula.
An internal temperature of 175-185 is fine, but the outside of the hot dog should be dark brown, blistered and preferably lightly charred (not burned - there's a big difference).
Fill a large saucepan with enough water to cover hot dogs (about 1 cup per hot dog). Bring water to a boil. Add the hot dogs one at a time using tongs. Reduce the heat to the low setting and allow the hot dogs to simmer for anywhere from 3 to 6 minutes (the longer they simmer, the crispier they'll be).
Although hot dogs are fully cooked, those at increased risk of foodborne illness should reheat hot dogs and luncheon meat until steaming hot before eating, due to the threat of listeriosis.
The ideal internal temperature for a hot dog during grilling is 140°F or warmer. According to the safe grilling guide, the right internal temperature for a hotdog is 165°F. At this temperature, food-borne diseases, like listeriosis, get destroyed.
Oven-baked hot dogs are the fastest and most efficient way to make perfectly cooked hot dogs. They're perfect for a crowd. You can cook an an entire package or two to feed a hungry crowd.
Gradually warming the hot dog minimizes the risk of bursting and allows more time over the fire to pick up smoky flavor. To get that not-too-hot temperature, wait for a charcoal fire to move past blazing to smoldering coals that are coated in ash, or set your gas grill to 325 degrees to 375 degrees.
Regardless of the size of your roast, aim to cook at 375 degrees F (190 degrees C) for 20 minutes per pound. After resting for 15 to 20 minutes, your roast should reach its final internal temperature, which could be 5 to 15 degrees higher than when removed from the oven.
Medium (350°F to 375°F)
The hot dogs cook very unevenly, withering noticeably on either end while the middle remains plump. Although the middle part of the hot dogs tasted fine, those overcooked ends were disappointingly dry and leathery, with a rubbery mouthfeel.
It's generally safe in temperatures of up to 19°C (68°F) but be careful when the mercury rises above this. Even at temperatures as low as 20°C (70°F) dogs are at risk of heat stroke. Heat stroke in dogs is essentially a high temperature not caused by a fever.
Sodium nitrite - A ingredient responsible for curing, sodium nitrite is 1)anti-oxidant which keeps hot dogs from quickly going rancid; 2) gives cured meats their characteristic pink color and their unique cured taste; and 3) inhibits many dangerous bacteria helping make the hot dogs much safer.
You can tell when a hot dog is done based on its internal temperature. Hot dogs should reach at least 140 degrees Fahrenheit before consumption, according to Coleman Natural Foods. You can also check its texture. Fully cooked hot dogs will have wrinkly skin and become darker in color.
Poaching natural-casing hot dogs and then finishing them on a hot grill keeps them moist and juicy while getting just the right amount of char. Using a poaching liquid of beer and hot dog onions or sauerkraut infuses the franks with lots of extra flavor.
Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F.
If you love hot dogs and are going to eat them anyway, how many is too many? There's no specific number, but try to think of a traditional hot dog as a “once in a while” food instead of an “everyday” food.
Place the chili sauce, brown sugar, mustard, Worcestershire sauce, crumbled bacon, and apple juice in the pan and bring to a boil. Add the hot dogs and cook for 5-10 minutes until the sauce is thickened and the hot dogs are hot. Either serve immediately or transfer to a slow cooker set to the low setting.
As far as safety goes, the FDA claims that hot dogs can be stored in the freezer for up to one to two months. That said, Craig warns that longer freeze times mean that the hot dogs “won't be as high quality” in terms of taste and texture, so it's always smart to cook and eat the hot dogs as soon as you can.